| 133 | 134 | 135 | 136 | 137 |
| 1 | 39 | 78 | 117 | 156 |
|
2
3
1
tablespoons sugar
teaspoons baking powder
teaspoon salt
1
3
/3
/4
cup shortening
cup milk
Sweetened Whipped Cream -- (below)
OR
cups frozen (thawed) whipped topping -- if desired
1
2
1/2
SWEETENED WHIPPED CREAM
cup whipping (heavy) cream
tablespoons granulated or powdered sugar
3
/4
Wash strawberries, and dry on paper towels. Cut out the hull, or "cap,"
with the point of a paring knife. Cut the strawberries lengthwise into
slices. Mix sliced strawberries and 1/2 cup sugar in a large bowl. Let
stand 1 hour.
Heat the oven to 450º.
Mix the flour, 2 tablespoons sugar, the baking powder and salt in a medium
bowl. Cut the shortening into the flour mixture, using a pastry blender or
crisscrossing 2 knives, until the mixture looks like fine crumbs.
Stir the milk into the crumb mixture just until blended and a dough forms.
If the crumb mixture is not completely moistened, stir in an additional 1
to 3 teaspoons milk. Drop the dough by 6 spoonfuls onto the ungreased
cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Just before serving, prepare Sweetened Whipped Cream (below). Split warm
or cool shortcakes horizontally. Spoon whipped cream and strawberries over
bottoms of shortcakes. Top with tops of shortcakes and additional whipped
cream and strawberries.
SWEETENED WHIPPED CREAM:
Beat the whipping cream and sugar in a chilled medium bowl with the
electric mixer on high speed until stiff peaks form. Serve immediately.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
T(Bake):
0:12"
"
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